60g brown rice
3 tbls chickpeas
handful of mixed leaves
3 baby tomatoes
small handful of courgetti (1/2 courgette)
1 butternut squash
4 cloves garlic
2 tbls pumpkin seeds
salt & pepper
1 large bowl
Add squash and garlic to roasting tin with salt, pepper & olive oil.
Roast for 45-50 minutes until lovely and soft.
While the butternut squash is roasting boil the brown rice. 1 part rice to 2 parts water on medium heat and cover with a lid once it starts to boil.
For the courgetti - use your spiralizer to make lovely long noodles of courgette.
Everything else is more or less ready to go.
In a large bowl spoon in the brown rice (this can be cold or served hot), add the salad leaves, chopped baby tomatoes, courgetti, chickpeas and roasted butternut squash (this can be either hot or cold also, depending on your preference). Sprinkle over a few pomegranate seeds and pumpkin seeds. Drizzle with olive oil and season with salt and pepper to finish.
Enjoy a happy healthy dinner!